Wild Blueberry Buddha Bowl - Wild Blueberries

Ingredients

• 2 cups dry quinoa
• 5 ½ tablespoons olive oil, divided
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 2 small-medium sweet potatoes, quartered
• 2, 15-ounce cans chickpeas, drained and rinsed
• 1 bunch Swiss chard, stems trimmed, roughly chopped
• 2 avocados, sliced
• 1 cup raw cashews, soaked for at least one hour
• 1 small shallot, minced (about 1 tablespoon minced)
• ½ cup frozen Wild Blueberries, defrosted
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• ½ cup water
• ½ teaspoon salt